Mama Crowley's Mac and Cheese
This family favorite is always a hit at the Crowley dinner table. It’s a great casserole to make when the family is up north in Vermont skiing and snowboarding, & when they need to feed a large crowd
- 4 small tomatoes, thinly sliced
- 1 1/2 cups fresh white bread crumbs
- 1/2 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 8 extra-sharp Cheddar, grated
- 12 Gruyère cheese, grated
- 1/2 cup all-purpose flour
- 1/2 cup 1 stick) unsalted butter, divided
- 4 cups milk
- 1 pound Cellentani or elbow pasta
- 2 tbs vegetable oil
- kosher salt
1Preheat the oven to 375°F. Bring a large pot of salted water to a boil over high heat. Add the oil and cook the pasta according to the package instructions. Drain and set aside.
2In a small saucepan, heat the milk over low heat. Meanwhile, in a large pot over low heat, melt 6 Tbsp. of the butter. Add the flour, whisking until smooth. Stream in the hot milk, continually whisking until the mixture has thickened and is smooth. Remove from the heat and stir in the cheeses, pepper, and nutmeg. Fold the macaroni into the cheese sauce.
3Pour the macaroni and cheese into a 3-qt. baking dish. Melt the remaining 2 Tbsp. butter and stir into the bread crumbs until combined. Arrange the tomatoes on top of the macaroni, and sprinkle bread crumbs over the top. Bake for 30–35 minutes, or until bubbly and golden brown.